Mexican Street Corn Dip: Hot Cheesy Elote Delight

Name: Mexican Street Corn Dip: Hot Cheesy Elote Delight
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 ears of corn (husked and kernels removed); 1 tbsp vegetable oil; 1 jalapeño (seeded and diced); 2 cloves garlic (minced); 1 cup sour cream; 1 cup mayonnaise; 1 cup cotija cheese (crumbled, plus extra for topping); 1 cup monterey jack cheese (shredded); 1 tsp chili powder; 1/4 cup cilantro (chopped, plus extra for garnish); 1 lime (juiced)

40 min 8 servings Medium

All Recipes

Savour the flavours of Mexican street corn with this hot, cheesy elote dip, perfect for dipping with tortilla chips.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Medium

Mexican street corn, or elote, is a beloved snack that captures the vibrant flavours of Mexico with its creamy, tangy, and spicy profile. This Mexican Street Corn Dip transforms the classic street food into a melty, cheesy delight that's perfect for dipping crispy tortilla chips. The combination of charred corn, creamy cheese, and a hint of heat from jalapeños makes it an irresistible appetizer for any gathering. Whether you're hosting a party or just craving a snack with a kick, this dip brings the authentic taste of Mexican street food right to your table.

Instructions

Char the Corn

Heat a large skillet over medium-high heat. Add vegetable oil and corn kernels. Cook for 5-7 minutes, stirring occasionally, until the corn is charred and fragrant.

Pro tip: Use fresh corn for the best texture and sweetness.

Sauté Aromatics

Add diced jalapeño and minced garlic to the skillet with the corn. Sauté for 2-3 minutes until soft and aromatic.

Pro tip: Adjust the amount of jalapeño to control the heat level.

Combine Dairy Ingredients

In a large mixing bowl, combine sour cream, mayonnaise, crumbled cotija cheese, and shredded Monterey Jack cheese.

Mix in Corn and Spices

Stir the charred corn mixture into the bowl with the dairy ingredients. Add chili powder, chopped cilantro, and lime juice. Mix until well combined.

Pro tip: For a smokier flavour, increase the chili powder.

Transfer to Baking Dish

Preheat your oven to 180°C (350°F). Spoon the mixture into an oven-safe baking dish and top with extra cotija cheese.

Pro tip: Use a shallow dish for more even cooking.

Bake the Dip

Place the dish in the oven and bake for 15-20 minutes, or until the cheese is melted and the dip is bubbling.

Pro tip: Serve immediately for the best cheesy pull.

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Tips & Tricks

Use fresh corn for the best texture and sweetness.
Char the corn for added smokiness and depth of flavour.
Adjust the spice level by varying the amount of jalapeño.
Serve immediately for the best cheesy pull.

Frequently Asked Questions

What is Mexican street corn dip?

Mexican street corn dip is a hot, cheesy dip inspired by traditional Mexican street corn, or elote, featuring charred corn, cheese, and spices.

How do you make elote dip?

Elote dip is made by charring corn, combining it with cheeses, sour cream, and spices, then baking until hot and bubbly.

Can I make this dip ahead of time?

Yes, prepare the dip up to the baking step, refrigerate, and then bake when ready to serve.

What cheese is best for Mexican street corn dip?

Cotija and Monterey Jack cheese are excellent choices for providing creaminess and flavour.

How long does Mexican street corn dip last?

Store leftovers in an airtight container in the fridge for up to three days.

What temperature should I bake the dip at?

Bake the dip at 180°C (350°F) until it is hot and bubbly.

Serving Suggestions

Serve this Mexican Street Corn Dip hot and bubbling with a generous bowl of tortilla chips. It's also delicious topped with fresh cilantro and a squeeze of lime juice for extra zing. To make ahead, prepare the dip up to the baking step and refrigerate. When ready to serve, bake until hot and bubbly. Leftovers can be stored in an airtight container in the fridge for up to three days and reheated gently in the oven or microwave.